What Are The Food And Beverage Sensory Methods? 1. Discriminative Test 2. Triangular Test 3. Duo Trio Test 4. Paired Comparisons Test 5. Descriptive Tests 6. Free Choice Profile 7. Descriptive Quantitative Analysis 8. Flavour Profile Analysis 9. Texture Profile Analysis 10. Time Intensity Analysis 11. Affective/ Consumer Acceptance Test 12. Hedonic Rating To know about the sensory testing methods of food and beverage products in detail: https://bit.ly/3t7meET Food Research Lab offerings: Food Research Lab offers sensory Evaluation services utilizing our in-house trained sensory panelists and food technologists. We also have tie-ups with recognized food sensory laboratories in UK. We analyze the food or beverage products using relevant tests and select the product with the best overall acceptance rating. Many of our global clienteles have advanced in their businesses from the detailed sensory evaluation reports that our experts have provided, and our selections have helped them create a customer base. Food Research Lab can offer you a sensory evaluation service for descriptive and discrimination tests Contact us: Website: https://www.foodresearchlab.com/ Whats app: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: info@foodresearchlab.com

1. SENSORY EVALUATION
METHODS FOR FOOD
AND BEVERAGE
PRODUCTS
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: info@foodresearchlab.com

2. Introduction
Shelf Life: A scientific discipline used to evoke, measure, analyze, and interpret reactions
to those characteristics of foods and materials as they are perceived by the senses of
sight, smell, taste, touch, and hearing.

3. The 5 S's should always be addressed when
developing a sensory test:
• Subjects
• Site
• Samples
• Statistical Analysis
• Sensory Method.
5 S's

5. What Problems Does Sensory
Testing Solve?
Sensory assessment is a necessary method
in the following five categories of problems:
• Development of new products
• Cost-cutting measures
• Increasing the level of quality
• Product acceptability
• Quality assurance and control

6. 1. DISCRIMINATIVE
TESTS
These tests are used to perceive if there
is a difference between two food
products.
Panelists should be familiar with the
product in question for a simple choice.
Each participant must select one meal
item from a list of options. It is advised
that 10-50 panelists participate in these
examinations.

7. Types

8. Triangular Test
This test usually uses three samples when
assessing the overall variance between
two food samples.
Two of the three samples are
comparable, but the third is different.
Individual three-digit numbers must be
assigned to the samples, and the taster
must choose a distinct model from the
rest.

9. Duo-Trio Test
R A B
A Duo-Trio Test is an overall difference test which will determine whether or
not a sensory difference exists between two samples.
This method is particularly useful: To determine whether product differences
result from a change in ingredients, processing, packaging, or storage.
Taste R and then circle which of the A and B samples is similar to R
Taste R and then circle which of the A and B samples is similar to R
Taste R and then circle which of the A and B samples is similar to R

10. Paired Comparison
Test
Paired comparison tests are used to
indicate which of two samples has
more of an attribute being tested, or
to indicate which of two samples is
preferred. In the latter application, it
is considered to be an acceptance
test. It is one of the most used
attribute difference tests, and is
easy for panelists to understand.

11. 2. DESCRIPTIVE TESTS
Sensory qualities of items are tiered in order of appearance in these tests,
and relative intensities are allocated.
They provide more comprehensive product profiles by recognizing and
enumerating the product's many qualities.
Compared to discriminative tests, descriptive tests are more systematic and
sophisticated.
They serve to map product similarities and differences and determine which
sensory features are fundamental to acceptability.
It is usually carried out by 6 to 15 well-trained and qualified panelists.
Panelists are taught to evaluate products the same way any automatic
instrument would.

12. Free Choice
Profiling
Free-choice profiling is a method
for determining the quality of a
thing by having a large number of
subjects experience (view, taste,
read, etc.) it and then allowing
them to describe the thing in their
own words, as opposed to posing
them a set of "yes-no-maybe"
questions.

13. Quantitative Descriptive Analysis
Quantitative Descriptive Analysis (QDA) is a behavioral sensory evaluation approach that
uses descriptive panels to measure a product's sensory characteristics.

14. Flavor-profile Analysis
Flavor-profile analysis (FPA) is a sensory method utilizing a trained panel of four to six
individuals. Reference materials are used to establish a common vocabulary for different
odors found in drinking water.

15. Texture Profile Analysis
A texture profile is defined as the organoleptic analysis of the texture complex of a food in
terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each
present, and the order in which they appear from first bite through complete mastication.

16. Time–Intensity Analysis
Multiple Time–Intensity Analysis
(MTI) is a way of graphically
representing in a simultaneous way,
the dynamic profiles of two or more
sensory attributes of a single
sample, different from the normal
procedure in which each attribute
is analyzed separately, grouping all
the samples on a single graph.

17. 3. Affective/ Consumer
Acceptance Test
These are quite beneficial for determining
whether or not a food is acceptable or
desired (liked or preferred). Normally, about
50 to 150 people must answer. Panelists are
chosen based on previous product use,
socioeconomic status, and geographic
location but are not trained.

18. Preference Ranking Test
A B C D E
A multiple-samples ranking test is a quick, simple, and useful tool to assess
differences in preference or sensory attribute intensity among multiple
products.
In this test, each panelist evaluates and ranks a complete set of samples
once, generating one vector of multiple dependent data.
Rank the samples from most preferred to least preferred
Rank the samples from most preferred to least preferred
Rank the samples from most preferred to least preferred

19. Hedonic Scale Test
This is a broadly used sensory evaluation approach for determining how much people like
the food product. The 9-point Hedonic scale, 7-point Hedonic scale, and 5-point Hedonic
scale are used in practice. The 9-point Hedonic scale ranges from 'very like to 'extremely
dislike. In the course, at least five points are suggested.

20. Food Research Lab offerings
Food Research Lab offers sensory Evaluation services utilizing our in-
house trained sensory panelists and food technologists.
We analyze the food or beverage products using relevant tests and
select the product with the best overall acceptance rating.
Many of our clienteles have advanced in their businesses from the
detailed sensory evaluation reports that our experts have provided and
our selections have helped them create a customer base.

21. +44- 161 818 4656
UNITED KINGDOM
+91 9566299022
EMAIL
INDIA
info@foodresearchlab.com
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